A BOUNTIFUL HARVEST MARKETS BEAR FRUIT OF HARD WORK FRESH PRODUCE DRAWS BUYERS CONNECTS LOCALS.

Byline: JUDY O'ROURKE Staff Writer

SANTA CLARITA - They have lost crops to flood and heatstroke, but the simple joy of nurturing unusual seeds and people in need keeps their tractors humming.

Irma and Vicente Suarez may display their wares with flair, but the manager of the Old Town Newhall Farmers Market says what is not on display strikes her most.

``They are committed to farmers markets and how they donate to communities, to help each community,'' manager Lisa Morgan said. ``Isn't that truly what a farmers market is supposed to be about?''

The Suarez's Azteca Farms sprawls over about 20 acres along the Santa Clara River in Fillmore. Five days a week the couple hauls groceries to farmers markets in Montrose, South Gate, Northridge, Oxnard, Camarillo and Newhall. They do not have a farm stand, selling instead to packing houses.

The markets charge a percentage of the farmers' profits to cover operating costs. Half of the venues the Suarez couple sells in use leftover food or proceeds to benefit others. The local market is not yet among them and will not be until it turns a profit.

Southgate's market funds purchases for a food bank that helps organizations, Oxnard's leftovers are delivered to a rescue mission and Camarillo's earnings fund a hospice.

While Vicente's hands grew wise tilling another man's soil for 12 years, Irma worked indoors, as the manager of a Kmart shoe department. She prefers farming.

Seven years ago they started their first farm, in Moorpark, on less than two acres. Three years ago they plowed 60 ill-fated acres near Magic Mountain's parking lot.

``It was too hot for corn and zucchini,'' she said. ``Sometimes it was 112 degrees, in the ground over 150 degrees. (The heat) killed the radishes.'' And they had trouble unloading the glut of corn.

Vicente, 37, and Irma, 32, enjoy experimenting with unusual seeds on the leased Fillmore acreage, though nature has not always been kind.

``When we had rain we lost five acres to the river,'' she said. Seeds rotted in the first big rain, frost set in after the second, and then weather was too cold to sprout them. The last batch was planted two months later than usual because of cold weather.

The couple's biggest weekly paycheck comes from its poorest customers, in Oxnard. Shoppers wield vouchers good only for fruits and vegetables. Higher gas prices are not factored into the price per pound by choice.

``I don't think it's fair for the (customers),'' Irma said. ``At a lot of markets I know their income is not very good.''

The market stand offers an array of corn, spinach, green beans, beets, cabbage, onions, watercress, mint, cilantro, zucchini and tomatoes in lipstick hues -- but the squash shaped like miniaturized Sputniks turns heads.

The freckled balls are not for juggling, but their playful shape and sweet taste may inspire chefs to toss them into a menu rotation. They are white, yellow and two shades of green and favored by cooks in South America and the Middle East.

The corner occupied by the market is slated for redevelopment, but Jenny Aurit, project manager for the market, says the popular venue will remain in the area.

The Newhall market operates Thursdays, from 4 to 8 p.m. It is at 29222 San Fernando Road, at the corner of Sixth Street.

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IRMA SUAREZ'S STUFFED ROUND SQUASH

4 round zucchini, any color

1/2 pound cooked seasoned ground beef

1 cup white rice, cooked, or Mexican-style rice (recipe below)

1/2 cup tomatoes, roughly chopped

1/2 cup onion, chopped

1 clove garlic, chopped fine

1 1/2 cups mozzarella or Ranchero cheese, shredded

1 tablespoon oil or butter

3 tablespoons chicken-flavored bouillon 

black pepper, to taste

Cut off the top of zucchini below the stem and scoop out the pulp; discard pulp or chop and saute with ground beef. Immerse squash in boiling water or steam for 3 minutes, set aside. Combine cooked meat and rice, and stuff squash with the mixture. Sprinkle stuffed squash with cheese and bake at 350 degrees until cheese has melted. Makes 4 servings

SEASONED GROUND BEEF: Crumble ground beef and cook till browned, add tomatoes, onion, garlic and black pepper. Saute over medium heat until the mixture is nicely browned, about 10 minutes.

MEXICAN-STYLE RICE: In a saucepan, saute 1 cup Mahatma rice in 1 tablespoon oil or butter over medium heat until golden brown. Add 3 teaspoons chicken-flavored bouillon, a large piece of onion, for flavor, and 3-4 cups of water. Bring water to a boil, then simmer for 10 minutes.

CAPTION(S):

3 photos, box

Photo:

(1 -- color) Pam Wahl of Stevenson Ranch inquires about the unique round zucchini offered by Vicente Suarez and his wife, Irma, of Azteca Farms at the Oldtown Newhall Farmers Market in downtown Newhall on a recent evening.

(2 -- color) Vicente Suarez of Azteca Farms holds the three different types of round squash offered at his stand. The unusual shapes draw curious looks from market patrons.

(3) Irma Suarez of Azteca Farms straightens the produce at the Oldtown Newhall Farmers Market in downtown Newhall.

Alex Collins/Special to the Daily News

Box:

IRMA SUAREZ'S STUFFED ROUND SQUASH (see text)